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Neu Wreichion Oddiar yr Eingion

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Neu Wreichion Oddiar yr Eingion By CADRAWD. WELSH NAMES OF APPLES. Last wcek.1 gave a short list of Welsh names of apples, being considered the greatest favourites in Tir larll and the surrounding dis- tricts. 1 shall attempt this week to give the names by which the old Welsh inhabitants of Gwent and Morganwg called the great variety under cultivation, 'the orchard in the olden time was considered of the first importance to every well-established homestead. In a very old article in ACt. written by Hen Gyrus," ais advie to his son who was about to start, in life, he says—" First of all, make sure the true value of your farrn, or homestead, the pasture, and arable land, dove-cotes, ore bard:, then he mentions the mills, and fishponds as being of the next importance. The great object in life then, as now, was to find food for the popula- tion and since there was hardly anything imported into this country at this time but wine from France, it was the duty of every responsible person to consider the source from which they and these who depended upon them were to be fed during the year, and if possible to lay aside a little in reserve in case of emergency. Apples were much used in food, very much more so in the past ages than at present. The following style of using the apple as such may be of interest :— Apple Bread.—Boil twelve apples till soft, lore and peel them, break them up, and pulp through a sieve, put sugar to taste, and mix them with twice its weight of dough, and bake tLm in a very slow oven. The, Welsh Harvest Cake.—Stew apples till soft in a basin placed 6n a saucepan of boiling water. Take off the peel, and take out the core when done, and mash with a little brown sugar to taste. To every five pounds of flour, rub in two pounds of clarified fat, roll out the paste the size of a large baking sheet, spread the apple pulp all over the sheet of paste, and lay another thin layer of paste on the top and fasten the edges together. Bake, and when cold turn it out of the tin and cut it up in .quares. Following are the Welsh names in Gwent and Morganwg redolent of the soil in which thejc were cultivated :— Pipin Glas, Pipin Herbert."—This species is known in England as the Kentish Pippin Pipin y Brenin, Pipin Tvllgoed, Pippin Dulas. At Greenway, Rumey, a fine golden coloured apple. The Dulas is much the same as the London Greenling. linwyn,-Geneting Afal Seissyllt.—This apple is as old as the time of Prince Llywelyn ap Seitsyllt, and Robert ab Seitsyllt,. who were Lords of the Beaufre Castle and estate, which at that time was called Maes Essyllt," which signifies in English fair meadow." The Norman name in this instance is a very fair translation of the original Welsh. The Cecils, Earls of Exeter and Salisbury, are lineally descended from the Seitsyllts of this place. ■•■Afal Seissyllt" is a. most excellent and very delicious early summer apple a great favourite in the time of Iolo Morganwg at Llandough. Hen Las Bach.—Welsh greenling, well- known in the Vale. I Para Byth. -Oaken pine, will keep three or four years. Coch Cynhauaf.—A very sweet early apple, same as fala Awst and icelus bach." Pryd i Wr.—Lit., enough meal for a man. The Drummer. Brith y Dyffryn.—Pome de rambour, appa- rently a very fine large apple. Coch y Gwenyn.—Pome de api. Brith Llancarfan, Brith ag Aur, Brith Mor- ganwg, Brith Eurel.—Orel, a very choice fruit. Bias yGwin, Bias Dagoch Morganwg, Cyfaill Gorau.—Cat Brains very excellent, peculiar Glamorgan. Afal Tingwydd.—Lemon apple. Bysedd Mair (Stubbard, called Lady's Fingers), Gwlcdd i Frenin.—Both at Cefn Ydfa. Pen y Melinydd.—Lit., the miller's head. Rawlins. This fruit is very good for baking, and for cider very common in Gwent and Morganwg, but scarce everywhere else. Cawr y Berllan.—Glory of the West. Afal'y Botfcen.—Pudding apple large fine fruit. Tri pbeth sy'n Iloni'r bachgen, Gwejd gwraig y ty yn llawen A> crochan tnawr yn berwi'n- ffrwd, AdlolW y cwd o botten." Hen Driban. Potten the people of the Vale called pudding, and over seventy years ago théremet at the White Horse long room, Merthyr. the society of Cymmrod orion every fortnight, to read poetry, debate various questions of the day, giving addresses upon selected subjects hut the subject which gave the greatest amusement generally was the colloauy in the old Glamoganshire triplet between Rhydderch Gwynedd, Nathan Dvfed, Cawr Cynow. Gwi- lym Grawerth, &c. Following is a, eofcoquy between Nathan Dyfed and old Rhydderch Gwynedd, as to which was the best for dinner, potatoes and herrings, or a weii-eooked pud- ding. Rh. Gwvnedd. Er chwilio'r byd a chwalu Am ymborth diwallu, Nid oos dim ail 'sgadenyn tlws A thatws mawr o ddeutu." Nathan. J Pa newydd ddoi i'm hanedd, Gwnai'r tro i lanw'th berfedd Ond Poten meddai Gwyr y Fro ginio, Rhydderch Gwynedd." Rhydderch. Mac'r boten fawr anferthol Yn fam i heintian marwol Ond 'sgadan ffres a'i gyr ar ffo I guddio yn dragwyddol." Nathan. Ni ddaw a'r dohir cloren, Na'r pwd na'r bib aflawen, J'th flino byth, na'r cryd na'r mwyth, Ond bwyta llwyth o botcn." Welsh Dumpling. The difference between the Welsh and the Devonshire dumpling is that the Welsh is leaked and the English is boiled. This is how the Welsh dumpling was cooked according to the late Lady Hall of Lianover, in her book on Good Cookery :— Peel and oo-e the apples, then make a thin p2Bte with two ounces of flour and one ce of fresh butter; rub the butter through the flour; then wet the paste with a quarter of a pint of milk, in which the yolk of an egg has been beaten when well blended roll the paste out and cut it feto squares. Put one apple in the centre of every square of paste, and fill the hollow out of which the core was taken with sugar wrap the paste neatly round the apple, so as to be quite round glaze with white of egg and a little white powdered sugar, and bake in a alow oven for half an bour. More Names af Apples. Balcli y Berllan.—Portugal runnet. Brith y Gwenyn.—A large sweet, flattish red streaked apple, common in Glamorgan. Clog y Fran.—A large green apple, will keep all the winter. Bola Hollt.—Milford apple. Afal Arthur.—Very large, very much like in shape, taste, and colour to the golden runnet, but a little sharper and much larger. LlWyd Newydd.—Farnagust, or large non- pareil. Pen Tarw, Gwyn Mawr.—Lincot, a large whitish apple, peculiar to Glamorgan. Afal Twm Gibwn.—A reddish, skd, flat- tish winter apple. Afal Mair, Brith Bach Hywcl.—St. Mary apple. (To be Continued).

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